| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Pork |
| 1 | Scallion stalk | |
| 2 | T | Oil |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 2 | t | Soy sauce |
INSTRUCTIONS
Mince or grind pork. Cut scallion stalk in 1/2-inch sections. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute). Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more. Remove from pan; then drain, and let cool. VARIATIONS: For the pork, substitute beef, ham, shrimp, or fish fillet. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.) In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced. After step 2, add either 1/4 cup celery, minced; or 1/4 pound fresh mushrooms, shredded. Then stir-fry 1 minute more. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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